You’ve made an investment in your Weber grill and we want to help you take good care of it to keep it working properly and looking shiny and new for as long as possible. Check out this handy guide from Weber to get your BBQ ready for grilling season!
How will a BBQ be part of your Canada Day celebrations – and most importantly, what are you grilling? To provide some inspiration for your get-together, we have gathered our favourite creations with an ode to regions all across the country. We look to the west for delicious beef, grilled corn, and cedar plank salmon. Grilled lobster and fingerling potatoes take us to the Maritimes, while central Canada provides us with a savoury pulled pork pizza and homemade poutine. And of course, an all-around classic Canadian treat to top off your meal – Bryn’s Mom’s Butter Tarts.
Check out our selection of appetizers, entrees, sides and desserts – there’s something here for every Canada Day barbecue, whether you’re relaxing with your family or joining the whole neighbourhood.
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Don’t forget to take photos of how a grill was part of YOUR Canada Day 150 Celebration. Share using the hashtag #BroilKingCanada150 and you will be entered to win 1 of 6 Broil King prize packs. Visit the contest page for more details.
#1 Wait to put the BBQ sauce on at the end
Putting BBQ sauce on the ribs at the beginning seems like it would be a good idea. After all, isn’t that BBQ sauce flavor going to get into the meat and make it taste better? Well, not really. What’s actually going to happen is the BBQ sauce is probably going to burn and create a layer of black char all over the surface of your ribs. Avoid this by adding the BBQ sauce only at the very end of the grilling session. After brushing the sauce onto the ribs they will usually take another 10 to 30 minutes, depending on the temperature you’re grilling at. You can also wait until you’ve taken the ribs off the grill before putting the sauce on them.
#2 A little flavor goes a long way
Once upon a time, I thought that I needed to go really heavy on using seasonings in order to give my ribs a good flavor, but it’s actually a much better idea to lean a little bit on the light side when it comes to seasoning in order to not overpower the flavor of the meat itself. You can always add more seasoning if you need to, but you can’t really take it off if you’d added too much. The same can be said about using woods to add a smoky flavor to the ribs. Too much smoke might end up making the ribs taste bitter.
#3 Boiling your ribs before grilling them is cheating
It’s not unheard of for some grillers to boil their ribs before grilling them. It’s a method that can be used to cut down the overall cooking time, and can also make for some very tender ribs, but if you’re using your stove to do most of the cooking and then just finishing them on the grill you may as well just cook them in the oven or broiler. Boiling your ribs will also remove a lot of flavor from them.
#4 Remove the membrane
On the back of most ribs, there is a thin connective piece of tissue called the membrane or silver-skin. It’s a good idea to remove the membrane from the rib otherwise it can become tough and rubbery during the grilling process. Click here for instructions on removing the membrane.
#5 Low and slow is the name of the game
Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone. It can be tempting to try and grill them faster over direct, high heat, but going low and slow will allow you to create some ribs that will impress your guests, and your taste buds.
Weber Rib Recipes
At some point, every meat lover has eaten boring, bland ribs that have been drowned with BBQ sauce to provide them with some flavor, but it doesn’t have to be that way! You might be surprised at how creative you can get with ribs. Check out some of our rib recipes here, here and here to help inspire your next grill session.
Baby back ribs are probably the most popular type of rib, but that doesn’t mean you shouldn’t try one of the other ones! Check out our Rib 101 blog to learn about the different types of ribs!
To maximize the rib capacity of your grill, check out some of our rib racks here, here, and here.
Learn how to use a rib rack here.
Your oven cooks using indirect heat. Your grill uses direct contact heat. To turn your grill into an oven, you still want to heat the grill but, because you’ll be using it differently, you shouldn’t turn all the elements on. This effectively creates a baking/convection environment. It also leaves a place for you to put the food so it doesn’t touch a direct heat source. Which elements you prefer to use are up to you: some prefer to the inside burners while others like to turn on the outside ones instead.
Another must-do is to set your grill temperature 25 degrees F higher than what is called for in your recipe. This is because grills lose heat faster than an oven when the lid is opened. That extra little bit of heat will help compensate for it. And speaking of opening the lid, try to avoid unnecessary “peeking” since this will definitely affect your grill’s ability to cook evenly and will add to the length of time needed to finish. (Tip: If you’re using a baking sheet, a layer of foil between the sheet and the grill may help reduce scorching.)
Yes, your grill will do this beautifully for you. While there are veggie trays and steam pan accessories available for some grills, you can steam or poach on virtually any grill using a foil packet. Lay a large sheet on a flat surface. Place your ingredients in the centre then pull one side over to the other, roll the edges together to seal and fold the remaining side in to close. It’s recommended that you not seal this too tightly as there will be expansion during the steaming process.
Don’t be limited by the kinds of vegetables you do on the grill. Sure, there are the go-to veggies that are top performers like carrots, potatoes, corn, tomatoes and the like. But when you use your grill as your oven, it opens up a whole host of possibilities – options that your oven simple can’t offer. For starters, try amping up your greens. Have you tried grilling vegetables like cabbage or romaine? It’s the same as grilling corn or zucchini – just cut the head half, grease lightly with olive oil and place cut-side down on the grill for about five minutes.
Pizzas? Quesadillas? Yes, and more. Your outdoor grill can do just about anything that your indoor grill can – and then some. Your pizza stone will work just as well on your grill as it will in your oven. Quesadillas are another tasty surprise that you might not have thought about before. Desserts? Absolutely. There’s grilled watermelon, fruit kebabs, cobblers, even pies.
There really is no limit to the delicious possibilities that open up when you adapt a favorite recipe for the grill.
Just because the days are getting shorter and the kids are heading back to school doesn’t mean backyard bbq’s have to come to an end. Make the most of the final days of summer with the Weber end of summer entertaining tips!
Enjoy the robust power of the Bronson grill in the heart of the city or the suburbs. You don’t need a backyard–the Bronson is HOA-approved, has no open flame, and a simple on/off switch. So nestle it on your patio or balcony, then grill out and dine-in every night.
1. HEIGHT – 38 in” | Compact in size | 2” taller than the Junior.
2. HOPPER – Smoke longer with a 10 lb. pellet hopper.
3. SAWHORSE CHASSIS – Wide-angled stance & thicker legs.
4. DIGITAL ELITE CONTROLLER – LED display shows exact temperature.
5. ALL-TERRAIN WHEELS – Better mobility & durability.
6. GRILLING SPACE – 300 sq in. grilling area.
Here are 4 basic recipes for mastering the art of BBQ and kick off your summer grilling. You’ll be the resident Pit Master.
Authentic barbecue takes time. These hacks, tips, and tricks will guide you the right direction to perfection wood fired grilling this Memorial Day or 4th of July.
THE TOP 4 RECIPES TO MASTER BBQ
1. 3-2-1 RIBS –
Ribs are one of the key meats to mastering barbecue. In competitions across the country, ribs are a hot contender, our 3-2-1 Ribs are deliciously simple and this recipe will help you show you how to create tender, savory, and smoky ribs at home in no time. The 3-2-1 name references the cook time, these babies take 6 hours total to smoke.
First, the ribs smoke low and slow for 3 hours so you can set the temperature to smoke and get back to spending time with the family. We recommend practicing your cannon ball into the pool or throwing around a football. Make your house the rib crib, once you smoke this baby back ribs recipe a few times, your friends will be knocking down your door for more ribs every weekend.
TIPS FOR MASTERING RIBS:
Check out this Tip from the Pros on How to Remove Silver Skin.
TIP 1 – HOW TO APPLY A RUB.
To get rub seasoning to penetrate the meat, you need to apply a sticky substance to the meat first, mustard works great. Then apply the rub seasoning, it will stay in place and flavor the meat perfectly.
TIP 2 – HOW TO TENDERIZE RIBS.
To help tenderize the meat, use a slightly acidic ingredient directly on the exterior of the protein such as apple juice or vinegar or mustard, this will help loosen the meat fibers and help it to tenderize it as it cooks.
TIP 3 – SEALING IN THE FLAVOR.
After a long smoke, sauce the ribs with BBQ sauce, wrap them loosely in foil and cook them for another 2 hours. This will help keep the juices and sauce from cooking off and allow the flavor to seep deep into the ribs.
Remove the ribs from the foil and mop them with Traeger BBQ sauce. Let the BBQ ribs grill for another hour, the BBQ sauce will permeate into the ribs and cling to the tender meat creating an amazing flavor.
2. WHOLE SMOKED CHICKEN –
A wood pellet grill creates the best tasting chicken. Our Whole Smoked Chicken recipe is covered in simple spices and smokes for 2-3 hours. You can mow the lawn, or watch a ball game as it cooks and when the chicken is finished, it will taste better than a pre-made rotisserie chicken from the grocery store. This recipe is simple but helps you master the art of BBQ chicken and make it moist, tender, juicy, and super flavorful. If someone in your family says they’re bored with eating chicken, this recipe will cure their bird blues.
TIPS FOR MASTERING CHICKEN:
TIP 1 – WHY BRINE.
Brining infuses poultry with moisture, flavor, and prevents the meat from drying out. Brine keeps that bird juicy inside, and flavorfully crispy outside. You can create your own herbs and spice blend to brine chicken, or grab our Turkey Brine Kit, this is a delicious blend and works wonders to tenderize and season any poultry. This handybrining chart also has tips and tricks on how to brine.
TIP 2 – LET IT REST.
As meat cooks, the water in the muscle is expelled; by letting the meat rest after it’s finished cooking, the moisture and natural flavoring is reabsorbed into the muscle. When you cut into the meat, it will be juicy and flavorful, inside and out.
TIP 3 – CHICKEN’S INTERNAL TEMPERATURE.
Always cook chicken to an internal temperature of 160 degrees F. Undercooked chicken will make you sick.
Chicken is a great protein that easily absorbs flavor via smoke. Traeger hardwood smoke will infiltrate every inch of the bird with delicious flavor. We’ve got 9 different pellet flavors to choose from.
3. BRISKET –
Summer grilling absolutely needs a taste of melt-in-your-mouth brisket, BBQ competitors have many secrets to creating amazing tasting brisket and we have created our homemade smoked brisket recipe to help you master tender, flavorful, and succulent BBQ brisket with bark. This recipe is perfect for a late night smoke or take a long nap in the hammock as it smokes all day long. This recipe is a great one to make on Father’s Day. You’ll have plenty of time to spend with your family while it smokes.
TIPS FOR MASTERING BRISKET:
You can season brisket with a dry rub or wet rub. A dry rub is simply rubbing the spices, Traeger rub or shake directly onto the meat. A wet rub is similar to the ribs tip above, use a sticky substance to coat the slab of meat, then rub or sprinkle spices onto the wet beef.
For great tips on how to select, trim, and prep your brisket, check out our video here.
TIP 1 – LET IT MARINATE.
Once you’re seasoned your beef with a wet or dry rub, wrap the meat in plastic wrap and refrigerate overnight. This will help the flavorings meld into the meat and season and tenderize it.
TIP 2 – BRISKET COOKS LOW AND SLOW.
Brisket needs about 90 minutes of smoke time per pound. Brisket can be smoked overnight.
TIP 3 – FOIL.
When the beef’s internal temperature reaches 180 degrees F, wrap the meat in foil and continue cooking until the internal temperature is 200-205 degrees F. Wrapping it in foil will help tenderize and retain the moisture and seasonings inside the beef. When your meat probe slides in and out of the beef like butter, remove the brisket and let it rest in the foil for 30 minutes. Again, this will help the moisture retract into the muscle and continue to keep the brisket moist and tender.
When the brisket is finished resting, it should have a thin crust called ‘bark’ over the top and thin ends of the meat. The bark will be the coveted trimmings that your family will fight over – Delicious.
4. PULLED PORK –
Pulled pork is tender and juicy, and you don’t have to be a barbecue competitor to create delicious pork for sandwiches, burgers, or tacos. This recipe will help you master BBQ pork right on in your own backyard. Pulled pork is made from pork shoulder or a Boston butt cut. This recipe smokes for 3 hours then roasts in a foil pan on the grill for up to 8 hours more. Try this mouth-watering recipe out for your Memorial Day cookout.
TIPS FOR MASTERING PORK:
TIP 1 – ADD MOISTURE.
As the pork shoulder is smoking and roasting on the Traeger, intermittently spray it with apple juice from a spray bottle. When it’s time to roast the pork, place the meat in a foil pan with the juice on the bottom of the pan. Adding juice flavors, tenderizes the roast, and keeps the pork moist.
TIP 2 – BROWNING.
If the pork is becoming any darker that toasted brown, put foil over the roast to prevent it from drying out and overcooking.
TIP 3 – SEASONING PORK.
After you’ve shredded the Boston butt or pork shoulder, add Traeger shake or rub seasoning. This will allow the spices to mix into the moist shreds of meat flavoring every morsel.
